Culinary creativity

By | Food & Drink
Dyed pasta. Credit@Hugh MittonviaFlickr.com

Noodles are recorded to have been consumed in China thousands of years before they were Italy. From early published manuscripts on Marco Polos travels from the end of the sixteenth century, there arises the idea he introduced flour paste to Venice upon returning from oriental countries in the 1300s.The city of Naples is where pasta drying and preservation was developed due to the suitable climate of fluctuating temperatures with warm and humid winds, pasta was laid out to dry in the streets. In the fifteenth century, pasta began to be produced on an industrial scale. The artificial drying process involving temperature-controlled cabinets and tanks enabled the mass of pasta production in the 1800s.

Dried pasta may be stored for prolonged periods of time, perhaps proving economical to each shopper. Between September 2016 and September 30, 2017, approximately 530.7 million units of dry pasta and noodles sold, equal to 431.7 million British pounds in sales.Compared to the year earlier, which saw 518.8 million units of dry pasta and noodles purchased, the number of units has increased.

Rainbow pasta. Credit@Flickr.com

Artificial food colouring or organic food dyes may be added to pasta dough. Natural colourants derived from vegetables and spices also add flavour. Beetroot may be used to make a red, carrot for orange, turmeric for yellow and spinach for green. Rainbow pasta is seemingly simple to concoct and may be achieved using eggs too.

Complex Carbohydrates such pasta may contribute to a well-balanced diet. Containing glucose, which is vital for the healthy maintenance of the brain and muscles, pasta, claims to provide a slow release of sustainable energy. Appetite control may be enhanced due to kinds of pasta decreased Glycaemic index which means a reduced digestion rate; GI measures how quickly blood sugar rises, according to research the higher the number, the more rapid the blood sugar response.

A vegetable alternative to pasta exists; courgette and butternut squash may be spiralised to create a substitute for spaghetti and noodles. Both vegetables belong to the Cucurbit family and have a firm flesh and a waxy, shiny skin. Easy to cut and cook due to tenderness these may be simple to make and may be boiled or fried. Courgette, like butternut squash, is a source of potassium and is rich in vitamins and with little fat and calories. Per 100g each, butternut squash has 45 calories and courgette contains 17 calories.

Courgette spaghetti. Credit@JulisuziviaFLickr.com

The after festive season may have caused the desire to diet, pasta alternatives such as courgette and butternut squash might help with calorie reduction and therefore weight maintenance. Bright aesthetics may be appreciated throughout the dark winter months; organic dyes may be homemade. The rise in pasta popularity throughout history has attributed to ample supermarket sales of the product in the UK. Possessing potential as a staple source to a variety of diets; including gluten-free and veganism due to the versatility of base dough ingredients which might be used. It is still Veganuary if one is yet to taste or transition to veganism perhaps experiment creatively with culinary.

Which other foods might colour be derived from to create natural dye?

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